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Caprese Scallop Stacks Recipe

Scallops and zucchini put a creative and tasty twist on the traditional caprese recipe. The red and green colors make it perfect for the Christmas season. —Roxanne Chan, Albany, California

TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings

Ingredients

1 medium zucchini

12 sea scallops (about 1-1/2 pounds)

4 tablespoons olive oil, divided

1/4 cup chopped roasted sweet red peppers

1 tablespoon pine nuts, toasted

1 tablespoon lemon juice

1 garlic clove, minced

1 teaspoon dried currants

1 teaspoon capers, drained

1/2 teaspoon Dijon mustard

1/4 teaspoon grated lemon peel

Watercress, optional

Directions

1.Cut zucchini into 1/3-in.-thick slices; place in a steamer basket over 1 in. of water. Bring to a boil; cover and steam for 1-2 minutes or until crisp-tender.

2. Meanwhile, cut scallops in half horizontally. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm.

3. To serve, place zucchini slices on a serving plate. Layer each with a scallop half, some chopped roasted pepper and a scallop half. In a small bowl, combine the pine nuts, lemon juice, garlic, currants, capers, mustard, lemon peel and remaining oil; spoon over stacks. Garnish with watercress if desired.
Yield: 1 dozen.